Okay, so I needed to separate all of these scone recipes. I just have too many. I would say that the base for all of these is by far my favorite. I really have become a scone snob and I hope these live up to the hype for you too. THIS FLAVOR IS MY FAVE. I said it. I didn't take great or many photos...maybe more will come later. I just always eat them too quickly.
Makes 8 scones
8 Tbsp unsalted butter cut into small cubes
8 tsp loose culinary lavendar
2 cups flour
1 Tbsp baking powder
½ tsp sea salt
½ cup sugar
6 Tbsp infused butter, cold
2 tsp loose culinary lavender
½ cup + 2 Tbsp heavy cream (more for brushing)
Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
Add lavender and let steep for 5 minutes on low heat.
Remove from heat and let sit for another 5 minutes.
Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the lavender to get as much butter as possible. You want 6 Tbsp in the end.
Let butter return to room temp and solidify. Place in the refrigerator until hardened again.
Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
In large bowl mix flour, baking powder, salt and sugar.
Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose lavender. Mix.
Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream.
Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
Remove scones and let cool.